The use of Nannochloropsis sp. as a source of omega-3 fatty acids in dry pasta: chemical, technological and sensory evaluation
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Title
The use of Nannochloropsis
sp. as a source of omega-3 fatty acids in dry pasta: chemical, technological and sensory evaluation
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 53, Issue 2, Pages 499-507
Publisher
Wiley
Online
2017-11-02
DOI
10.1111/ijfs.13609
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